Spirulina Chia Marshmallow Vegan Cake

Cometh the Xmas n what’s it without some cake and wine. We bring to everyone our Spirulina Chia Marshmallow Vegan Cake which has a serendipitous delicious story. Moreover, it’s not just tasty but highly nutritious as well.

The team was trying to imitate your run-of-the-mill raw vegan cream cake with increased nutrition value without adding a bunch more heaviness. So they chose to add a mix of Spirulina along with chia seeds. Team had figured Spirulina with chia could multi-task and work to thicken up the batter too, since chia seeds plump up with liquids and make a kinda-super-food pudding. Well, thank goodness it worked. When we took the cake out of the freezer, sliced a few pieces and tasted it, the most pleasing surprise was texture.

The cake was light and fluffy just like marshmallows! Not nearly as sweet, because we prefer to leave desserts au natural and not add too much sweetness, but the next immediate thought: this is the bad boy marshmallow cake or Spirulina Chia Marshmallow Vegan Cake.

MARSHMALLOW CREAM CAKE [VEGAN, RAW, GLUTEN-FREE]

SERVES

8-12

INGREDIENTS

Crust:

1 cup dry quinoa

1/4 cup melted coconut oil

1/4 cup coconut sugar

Mint layer:

1 cup raw cashews, soaked in water for 3 hours then rinsed

1/2 cup water

1 tablespoon lemon juice

1/6 cup coconut sugar

1/6 cup fresh mint leaves

2-3 teaspoons Spirulina powder, as desired

1 tablespoon coconut oil

2 tablespoon chia seeds

Vanilla layer:

1 1/6 cups raw cashews, soaked in water for 3 hours then rinsed

1/2 cup water

1 tablespoon lemon juice

1/6 cup coconut sugar

1 tablespoon coconut oil

2 tablespoon chia seeds

1 teaspoon vanilla extract

Pink layer:

1 cup raw cashews, soaked in water for 3 hours then rinsed

1/2 cup water

1 tablespoon lemon juice

1/6 cup coconut sugar

1 tablespoon coconut oil

2 tablespoon chia seeds

1/4 cup red beet, peeled and sliced thinly

PREPARATION of Spirulina Chia Marshmallow Vegan Cake

To make the crust:

Rinse the quinoa for a minute under cold water. Grind the quinoa into very fine flour in a high speed blender, then in a bowl, mix together the flour with the coco oil and sugar until you get a dough-like mixture. Press into the bottom of a cake pan. We used an adjustable cake pan set to around 7 inches across. Put in the fridge.

To make each layer:

Simply blend all the ingredients – except the chia seeds – in each list together until smooth, then stir in the chia seeds at the end. The texture before adding the chia seeds should be like yogurt. If any of them are too thick, add 1 or 2 more tablespoons of water. If too thin, add more cashews or coconut oil. Pour in the green layer over your crust, then white, then pink. We later sprinkled the Spirulina Chia Marshmallow Vegan cake with white sesame seeds and more chia seeds.

Keep the cake in the fridge for 24 hours so the flavors can get to know each other. It’s easiest to slice when it’s been in the freezer for about 40 minutes before cutting.